RAW, sets a high ladder for the rest of Taiwan’s restaurants. Using mostly local Taiwanese ingredients, uplifted by some imported treasures such as uni from Japan, French nouveau cuisine cooking techniques and concepts of the Parisian bistronomy, the one year baby is rooting its steps firmly on the Taipei dining scene.
Massimo Bottura, the currently most globally revered contemporary Italian chef, invented a funny title, you may think, except he did not invent it as he borrowed the catchy slogan via an almost […]
As the “artistic director” Alain Ducasse is not cooking at his restaurants very often, instead, he is “the one who carries the vision”. The French native and multi-Michelin chef is passionate about […]